roasted cauliflower soup

california has been flush with rain as of late. it's wonderful that we are finally recovering from our drought and i love the rain, but it is wearing me down. it just makes me want to curl up on the couch by the fire or hunker down in my bed with my laptop and apple tv.

all this rain definitely doesn't make me feel productive, and after chatting with others, i know i am not alone. so here is a soup that is EASY to make, VERY satisfying and bursting with FLAVOR. roasting the ingredients may seem like an extra step, but you are basically setting it and forgetting it while it acquires delicious and important flavors from the oven. not only will this soup fill you up, it keeps well in the fridge and makes great leftovers!

start by preheating your oven to 400 degrees f. on a baking sheet. on a baking sheet, combine the cauliflower, potato, onion, garlic, and thyme. drizzle with olive oil, add the lime juice and season with half the salt and pepper. toss well till everything is lightly coated in oil.

pour half the marsala into the bottom of the baking sheet and roast for 40 minutes. stir up the veggies half way through.

after the veggies have roasted, remove all the thyme twigs from the veggies and scrape the roasted veggies into a large pot over medium heat.

add the remaining marsala and cook over medium heat until all the liquid has evaporated. about 3-5 minutes, stirring once or twice.

pour in your chicken stock and season with the rest of the salt and pepper.

bring the liquid to a boil and then reduce the heat till the liquid is slowly simmering. simmer for 20 minutes.

remove the soup from the heat.

using a hand emersion blender or in your blender, puree all the ingredients until smooth.

roasted cauliflower soupserves: 6-8 prep time: 10 minutesactive time: 20 minutesinactive time: 1 hourtotal time: 1 hour 30 minutesingredients: 1 head cauliflower, core removed and chopped into florets (2 lbs if you are buying precut). 1 medium brown onion, sliced about .5 inch thick. 1 medium yukon gold potato, peeled and roughly chopped. 10 garlic cloves, smashed. 20 sprigs fresh thyme. 2 tbs olive oil. 1 tbs salt. .5 tbs pepper. 1 tsp lime juice. .5 cup marsala wine, divided. 6 cups chicken stock. .5 cup heavy whipping cream. 2 tbs chopped fresh parsley for garnish. seasoned croutons for garnish.start by preheating your oven to 400 degrees f.on a baking sheet. on a baking sheet, combine the cauliflower, potato, onion, garlic, and thyme. drizzle with olive oil, add the lime juice and season with half the salt and pepper.toss well till everything is lightly coated in oil. pour half the marsala into the bottom of the baking sheet and roast for 40 minutes. stir up the veggies half way through.after the veggies have roasted, remove all the thyme twigs from the veggies and scrape the roasted veggies into a large pot over medium heat.add the remaining marsala and cook over medium heat until all the liquid has evaporated. about 3-5 minutes, stirring once or twice. pour in your chicken stock and season with the rest of the salt and pepper. bring the liquid to a boil and then reduce the heat till the liquid is slowly simmering. simmer for 20 minutes.remove the soup from the heat. using a hand emersion blender or in your blender, puree all the ingredients until smooth.add in the cream and blend until just combined. serve hot with seasoned croutons and parsley garnish.